Devarim Recipe – Zaatar Flatbread

Jamie Geller

Zaatar is a flavorful middle eastern spice that is really good on just about everything. Fantastic to just dip any bread in with some olive oil, or to top bread like this flat bread. Extra sesame seeds adds a nice crunch. If you want to make this easier, you can use prepared pizza dough and then follow the directions from step 5.

Times

Prep Time : 20 min
Cook Time : 30 min
Ready Time : 50 min
Servings

1 10×12″ flatbread

Ingredients

1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
3/4 cup warm water (110°F to 120°F)
1/2 cup extra-virgin olive oil, plus more for oiling the bowl
1 cup whole wheat flour
1 cup all purpose flour
1 teaspoon kosher salt
1/4 cup za’atar
2 tablespoons white and black sesame blend or 1 tablespoon of each
Directions

In the bowl of a stand mixer fitted with a whisk attachment, mix the yeast into the warm water and let the mixture stand until a gentle foam blooms across the surface, about 10 minutes. The water must be under 120°F or it will kill the yeast.
Whisk in 1/4 cup of the oil and add the flour and 1/2 teaspoon of the salt.
Using the dough hook, stir on low speed until the flour is combined and it forms a dough. Increase the speed to medium and knead the dough for 7 to 8 minutes, until the dough is still sticky to the touch but stays on the dough hook in one piece.
Lightly oil a large stainless or glass bowl and scoop the dough into it. Cover with plastic wrap and chill in the refrigerator for a minimum of 2 hours or overnight; the dough should double in volume.
About 2 hours before baking, brush 2 tablespoons of the oil on a heavy baking sheet, place the dough on the sheet, and cover with plastic wrap. Let the dough rise again for 1 1/2 hours at room temperature.
Heat the oven to 375°F and arrange a rack in the middle.
Press the dough onto the baking sheet, using your hands to stretch and pull it into the corners, forming a flat 10-by-12-inch rectangle. Make dimples in the dough with your fingertips (this creates little pockets for the oil and za’atar to collect in) and brush the dough with the remaining 2 tablespoons of olive oil.
Sprinkle the za’atar evenly over the dough and then sprinkle the whole bread with the remaining 1/2 teaspoon salt.
Let the dough rest for at least 20 to 30 minutes more, uncovered and at room temperature.
Bake for 15 to 20 minutes, until golden brown on the edges and cooked all the way through in the center. Serve warm cut into wedges if you like with Tahini Sauce.

Jamie Geller
Known as the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (New York Times), JAMIE GELLER is the founder and chief creative officer of the Kosher Media Network, publisher of the award-winning Joy of Kosher with Jamie Geller magazine and JoyofKosher.com. She is also host of the Joy of Kosher with Jamie Geller cooking special on PBS and the Joy of Israel with Jamie Geller food and travel show on JLTV and the author of the bestselling Quick & Kosher cookbook series. She has appeared on ABC, NBC, FOX, CBS and Martha Stewart Living Radio, and been featured in Forbes, Cosmopolitan, Daily News (New York and Los Angeles), Washington Post, and Chicago Tribune among many others. She and her husband recently moved to Israel, where their five children give her plenty of reasons to get out of the kitchen – fast. Jamie’s new book JOY of KOSHER Fast, Fresh Family Recipes (William Morrow/HarperCollins) is available now.